Re: Soaking rice and other grains

[Guest guest]

This soaking of the rice may have been the accepted way to deal with brown rice awhile ago, but now the way Fallon's book says to prepare rice is to cook it in a homemade bone broth.

Anyway, I'm glad someone replied to the article about whole grains. The "Nourishing Traditions" recipes specify soaking of flour and nuts and sprouting of grains and of legumes. I even soak my oatmeal in water and whey for 8 hours before I cook it. At our local health food store I've found breads, English muffins and tortillas made from sprouted flours. And as a side benefit, when you eat beans that have been sprouted, there is no gas!

That was an interesting article about the breads, but it is possible to eat whole grains and not poison yourself!

about phytic acid and trypsin inhibitorsyou may have your bran (or brown rice)and eat it too, if you soak it. --"Nourishing Traditions" by Sally Fallon